Warm salad of potatoes and purple artichokes
This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.
104 K 4.0/5 (21 reviews)
55 min.
Easy
18 people
9 IngredientsLast modified on: October 14th 2012
18 purples globe artichokes
1 litre 200 ml cooked potatoes
15 tablespoons 
3 reds onion
3 
3 tablespoons 
Times for this recipe
Preparation: 50 min.
Cooking: 7 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Prepare 18 purples globe artichokes and cut into small pieces.
Stage 2 - 5 min.
Put the 1 litre 200 ml cooked potatoes, sliced and still warm, into a salad bowl.
Pour 15 tablespoons french dressing (vinaigrette) over and mix well.
Pour 15 tablespoons french dressing (vinaigrette) over and mix well.
Stage 3 - 5 min.
Stage 4 - 5 min.
Prepare and chop 3 shallots.
Stage 5 - 2 min.
Melt 3 tablespoons butter in a frying pan over medium heat. Add the chopped shallot, salt and pepper.
Cook for 1 minute, stirring constantly.
Cook for 1 minute, stirring constantly.
Stage 6 - 5 min.
Add the pieces of artichoke and cook for 2 or 3 minutes.
Stage 7 - 2 min.
Tip the contents of the frying pan into the salad bowl, add the finely chopped chives and stir once more.
Your salad is ready. Serve immediately to keep its "warm" character.
Your salad is ready. Serve immediately to keep its "warm" character.
Remarks
If you don't have purple artichokes, you can use normal green artichoke hearts, cut into large dice.
Keeping: A few days in the fridge in a sealed container or protected with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 420 RDI=40 % | 240 RDI=40 % | 4,140 RDI=210 % | 17,340 RDI: 210 % |
| Per 100 g | 1 RDI=1 % | 10 RDI=1 % | 6 RDI=1 % | 110 RDI=6 % | 470 RDI: 6 % |
| Per person | 3 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 230 RDI=10 % | 960 RDI: 10 % |
How much will it cost?
- For 18 people : 10.25 €
- Per person : 0.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Gratin of purple artichokes, Polish-style beetroot salad, Potato and cheese pie, Warm scallop and cabbage salad, Mont d'or in brioche, ... See them all 51
Purple globe artichokes
Like these other recipes: Roast pork with sage, cooked in a bag., Salad greens and small omelette, Leek and artichoke tart à la piémontaise, Gratin of purple artichokes, Polenta with artichokes and mushrooms, ... See them all 15
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Salad greens and small omelette, Brussels-Bombay salad, Jerusalem artichoke salad, Rice and purple-sprouting broccoli salad, Red cabage salad with toasted almonds, ... See them all 69
Red onion
Like these other recipes: Tahitian salad, Cherry tomato and green bean salad, Shiro-goma salad, Breton coleslaw, Hot tomato sauce, ... See them all 17
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.